mex food

Tex Mexi Quinoa Soup: This soup. Hnnng. Mmm. Yes. I’d say it’s perfection in a bowl. We don’t need no side dishes! It’s a complete package! You have bursts of crunch and freshness from a colorful selection of vegetables. You have brightness from touches of apple cider vinegar and fresh squeezed citrus. We most certainly cannot forget our smoke from the chipotle and chilis. It has your complex carbohydrates, protein, and micronutrients all in one bowl. This recipe requires quite a few ingredients, but I need to stress that you’re about to make a metric ass ton of food out of this. Yes, that’s a very, very official unit of measurement

  • 1 ½ - 2 lbs of ground turkey
  • 2 cups of quinoa (cooked to the package’s instruction)
  • 2 TBSP of oil, such as olive
  • ½ large red onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
  • 1 jalapeno pepper
  • 2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
  • 3-5 cloves of garlic
  • ¼ cup apple cider vinegar
  • 1 28 oz can of crushed tomatoes (low sodium or no salt added)
  • 1 32 oz carton of chicken stock (no salt added)
  • 2 TBSP tomato paste
  • 1 15 oz can of red kidney beans (no salt added)
  • 1 ½ cups frozen corn
  • salt, to taste
  • ¾ tsp black pepper
  • 2-3 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • juice of half a very ripe lemon

Directions: Prepare all the vegetables and set them aside. In, frankly, the largest pot you got; heat up 1 TBSP of your oil over a medium-high heat. Add your ground turkey, add a few pinches of salt, break it apart with your cooking spoon and keep stirring until it is done through. Once done, remove it from the pan with a slotted spoon and set it aside. Add the rest of your oil. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir, and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance. 

Add your meat back in and stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. Time management, y’all. After that’s all set up add the crushed tomatoes, chicken stock, tomato paste, red kidney beans, and corn. Add a generous amount of your salt. Bring the heat up to high until the contents begin to boil. 

Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12 mega-sized portions.


Chicken tortilla soup for another rainy Portland day

I admit it – every once in a great while, I will make something mid-day for our evening meal, just so I can enjoy the opportunity to photograph when there’s good, natural light. Once I’m satisfied with my pictures, the meal gets packaged up and ta da! - all I have to do for dinner is reheat my masterpiece.

It had been far too long since I had made chicken tortilla soup, so there I was at 2pm sautéing onions, warming homemade chicken broth, and throwing favorite ingredients together for the soup. While the soup simmered, I grated pepperjack cheese, sliced a beautiful avocado, crushed some tortilla chips, and snipped fresh cilantro. When everything was ready, out to the garage I went - camera around my neck, and soup in hand.

Dinner was still hours away, but I couldn’t help myself to a generous “taste” of this amazing soup after I finished shooting. It was so good, it took all of my willpower not to spoon out a second helping. Three hours later I ate it again, generously heaped with garnishes.

Another delicious recipe for this soup appeared here when tango mango was a baby. This newer rendition doesn’t cook with tortilla strips, but it’s equally good, if not better.

Tango mango chicken tortilla soup – serves 6 to 8. It’s just as good reheated the next day.


  • 1 medium yellow onion, chopped fine
  • 3 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried cumin
  • 1 (28 ounce) can crushed tomatoes
  • 3 cups chicken broth, preferably homemade
  • 1 (11 ounce) can shoepeg corn
  • 1 cup white hominy
  • 1 (4 ounce) can diced green chiles
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups cooked, shredded chicken (I use a rotisserie chicken)
  • Salt, to taste


  • Crushed tortilla chips
  • Sliced avocado
  • Shredded Monterey Jack cheese, or pepperjack
  • Chopped green onions
  • Cilantro


In a large sauce pan, over medium heat, saute onion in cooking oil until translucent, about 7 minutes. Add garlic and cook an additional minute. Stir in chili powder, cumin, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes. Taste, and add salt if needed.

Stir in corn, hominy, chiles, beans, and chicken. Simmer for 10 additional minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, green onions, and cilantro.

The below picture shows the soup without the garnishes.

And here it is with just the cheese…

This is my generous “taste” after shooting these pictures.

Please fire me. I work at a California-style Mexican kitchen (closer to authentic Mexican food than Tex-Mex) and a woman yelled at me because she ordered three chicken tacos on corn tortillas, and was angry when they weren’t hard-shell. We don’t serve hard-shell tacos, and she was screaming at me trying to tell me that a corn tortilla is a hard shell and that we need to take it off the menu. I hope she drops them all over her car on the way home.

So I’ve been thinking a lot since I listened to episode 68 and I’ve got this weird idea floating around in my head trying to explain some shit.

I don’t know who Joaquin is. Yes, he’s “the man wreathed in flames” and he’s what ultimately completes Taako’s hidden quest to discover the delicious tex-mex food that is his namesake but you’re telling me that Paloma’s vision was just about some kid in a food truck that teaches Taako how to make tacos? Why, out of all the planes, is his the only one we get a glimpse at during the apocalypse?

He literally destroys a bunch of shadows with little to no effort and is already one of the most powerful characters but he’s only now, in the finale, being introduced?? My dumb little heart is telling me there is so much more to Joaquin. Let’s be honest here, his addition to the story only opens up more questions then it does tie up loose ends which seems super counter productive after Griffin just spent the last two chapters making sense of it all.Who the hell is Joaquin???? And then it hit me.

This is possibly the set up for the new arc.

My theory is that we’re gonna get a super hero arc like Clint wanted to do and that’s only justified by the fact that Joaquin says “Don’t worry, I have magic powers”. When Taako said it, Magnus replied with “Is that supposed to be a big reveal?” and of course it’s not a big reveal since Taako is a fucking WIZARD (and yes, he was very obviously taking a jab at magic-less Merle) but what about the kid in a fire emblazoned apron that works in a modern day food truck? He probably heard Taako say that in the visions the voidfish(es???) sent out obviously but like why is this such a big deal? Because it’s not normal, in what ever plane Joaquin is on, to have red crackling magical energy shooting out of your body. Origin story, my dudes, origin story.

Griffin has done an amazing job using little things the other have done/said and using it as a set up or accidental foreshadowing so maybe this is the same thing. Yes yes, if this theory were true, then it would be Clint’s mind baby but Griffin did say they had something planned. He could just be giving us a little peek on Clint’s behalf.

once I had a dream that my manager at work thought I was flirting with her boyfriend so she was yelling at me like we were on a mtv reality show right there in a tex mex fast food restaurant while we were making fucking tacos (I don’t even work on the production line but I still somehow knew exactly how to make everything) and then I woke up crying

seeing her irl the next day was really awkward